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Gluten-Free & Vegan Pumpkin Donuts

These healthy Vegan Pumpkin Donuts are not only gluten-free, but they're also naturally sweetened and topped with a healthy coconut butter icing!

One of the best stress reliefs for me is baking. So this time of year, with the holidays quickly approaching, I find myself whipping up all sorts of crazy concoctions in the kitchen.

Luckily, for a pumpkin lover like me, the holidays just so happen to be the perfect time to stress bake. Because I know you guys won't roll your eyes with ‘yet another pumpkin recipe'. You are just as amped as I am! #bringonthepumpkin

Last week it was vegan pumpkin bread and this week it's all about the vegan pumpkin donuts. Next week? I've got a pumpkin quinoa breakfast bar coming your way 😉

These HEALTHY Vegan Pumpkin Donuts are also gluten-free and topped with a healthy coconut icing!

These donuts weren't as easy as I would have liked. Usually, it only takes me two tries to nail a baked good, but this is my 6th attempt. Yes, numero 6!

But all that hard work has certainly paid off because these vegan pumpkin donuts are SO delicious!

How to make the BEST Vegan Pumpkin Donuts with

My criteria for a perfect donut includes…

  • soft texture
  • not too sweet
  • gluten-free
  • dairy-free
  • preferably egg-free
  •  and hopefully healthy

These donuts? They hit all the categories and then some!

How to make the BEST Vegan Pumpkin Donuts with

The secret? A combination of gluten-free oat flour and superfine almond flour!

My favorite brand is, of course, Bob's Red Mill. You already know how much I adore their products, and pretty much only use their flours in my baking.

What I love about their gluten-free oat flour is that it has a really fine texture. Unlike making oat flour in a blender, this actually resembles a finely milled flour making it even better in baking.

Their almond flour? Same thing. It's ground to be super fine, so there aren't any weird chunks or pockets of moisture in the baked good.

Gluten-Free & Vegan Pumpkin Donuts -- topped with a coconut butter icing and chopped hazelnuts!

You could leave these babies plain, but since it's the holidays, I figured we needed to indulge a little bit more.

We're making a maple-coconut butter icing that takes these donuts over the top. And the best part is, it's crazy simple to make!

You just melt everything together with the coconut butter until it turns into a thick, creamy icing that you can drizzle ALL over them! Just make sure to sprinkle on some chopped nuts to add the extra crunch!

These HEALTHY Vegan Pumpkin Donuts are also gluten-free and topped with a healthy coconut icing!

Whether you're craving something sweet (and healthy), you need to use up the last of your canned pumpkin, you're looking for something to serve for Thanksgiving morning, or a combination of all three, these vegan pumpkin donuts have you covered!

They're the perfect holiday treat and I can't wait to see your recreations!

Make sure to share a photo with me on social media so I can give you some love in return ❤️ you can tag me on Instagram with @simplyquinoa or #simplyquinoa!

These HEALTHY Vegan Pumpkin Donuts are also gluten-free and topped with a healthy coconut icing!

And just to help you out even more, I even have a video! Check it out below 🙂

How to make these Vegan Pumpkin Donuts:


More Healthy Pumpkin Baking Recipes:

Gluten-Free & Vegan Pumpkin Donuts

5 from 1 vote
 These healthy Vegan Pumpkin Donuts are not only gluten-free, but they're also naturally sweetened and topped with a healthy coconut butter icing!
author: Alyssa
yield: 6
These HEALTHY Vegan Pumpkin Donuts are also gluten-free and topped with a healthy coconut icing!
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes


for the donuts

for the coconut glaze


  •  Preheat the oven to 350ºF. Grease a donut pan and set it aside.
  • Mix the dry ingredients and set aside.
  • In a separate bowl, beat together the wet ingredients. Add to the wet ingredients into the dry ingredients and stir it together until combined. 
  • Scoop the batter into a plastic bag or pastry bag. If using a plastic bag, snip the corner off to create a makeshift pastry bag. Pipe the batter into the donut pan and then spread it out evenly with a spatula or your fingers. Bake on the center rack for 18 minutes.
  • While the donuts are baking, melt together all the icing ingredients until smooth.
  • Allow the donuts to cool for a least 10 minutes in the pan, then turn out onto a cooling rack and cool completely.
  • Drizzle with icing and sprinkle with chopped hazelnuts if desired.



Calories: 377kcal | Carbohydrates: 31g | Protein: 5g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 197mg | Fiber: 3g | Sugar: 21g
cuisine: American
course: Dessert

Filed Under:

This recipe is brought to you in partnership with Bob's Red Mill. As always, all opinions are my own. I only share companies I love and trust, so thank you for continuing to support Simply Quinoa!



These HEALTHY Vegan Pumpkin Donuts are also gluten-free and topped with a healthy coconut icing!

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22 comments on “Gluten-Free & Vegan Pumpkin Donuts”

  1. I followed the recipe and also had the donuts fall apart as I tried to pull them out of the tin I let them cool to room temperature completely.

  2. I loved this recipe so much. Super soft and tasty 🙂 also, I substituted coconut sugar with 10 dates and it still turned it out to be great!

  3. I notice that you use a lot of coconut products – coconut oil, butter, sugar, flour – in your recipes. High cholesterol runs in our family, and I’ve read that coconut and its high saturated fat content raises LDL levels which is precisely what I need to keep down. Can you recommend a substitute? Thank you!

    1. Coconut oil can usually be replaced with other oils except in no-bake recipes. Sugar can be replaced with brown sugar, butter can usually be replaced with a nut butter, but flour is something that is MUCH harder to replace because of how it reacts in recipes!

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  5. Hi Alyssa! We love your recipes. Quinoa taco meat is our fav. I just made these donuts and they smell and taste amazing, but they do not stay formed and fall apart. Any tips?

    1. Hmmm I’m not sure what could be going on! I’m guessing maybe let them cool completely in the pan before turning them out. That should help!

  6. I absolutely love this recipe! I make double batches because 1 batch is not enough. I have a son with Gluten, Cassein, Soy and Corn allergies. Your recipe is a lifesaver when it comes to birthday parties. After they sing Happy Birthday I bring these out and my son does not even remember there is cake. . I don’t tell people how healthy they are until They ask for the recipie. They are shocked when they hear they are Gluten and dairy free. They are delicious and moist. They don’t hold together like traditional doughnuts, we are just careful. We love them. Thank you Alyssa

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  9. Alyssa, these were delicious! The dough is moist and flavorful. I think it may help to freeze or chill in a fridge the doughnuts a little more than simply cooling for 10 minutes. I had a hard time getting them out of the pan whole!
    I will definitely make these again! Thank you!

    1. I’m so glad you enjoyed them! Next time I’d definitely recommend letting them cool completely in the pan if you had trouble with them releasing. And also making sure the pan is thoroughly greased all the way around each tin!!

  10. Avatar photo
    Cassie Autumn Tran

    These donuts look absolutely STUNNING. I got a donut tin–FINALLY–to make all the vegan donut recipes! I cannot get enough of more recipes. Anyways, I definitely want to try making these one day! The glaze is something I promise to ace!

  11. I don’t own a donut pan and have a tiny kitchen with minimal storage space for equipment. Would piping a donut shape on a cookie sheet work? Or using a muffin tin?

  12. Hi Alyssa….The pumpkin donuts look wonderful. Is there an alternative replacement for the Almond Flour. We are an egg free, nut and tree-nut free family. I have made your Pumpkin Chocolate Chip Quinoa Cookies and Flourless Banana-Quinoa Breakfast Bars for my granddaughter and she loved them. Thanks so much!

      1. Thanks, Alyssa, for the suggestions. I have not been able to find sunflower seed or pumpkin seed flour. Unless I missed it, I also went on Bob’s Red Mill website and couldn’t find either. If I tried to make it myself in a grinder, I don’t think it would be as fine as flour. Any other suggestions for me?
        Thanks so much!

        1. I was finally able to locate sunflower seed flour (SunFlour). I followed the suggestion on the bag of flour and replaced the 1/2 tsp. baking soda with 2 tsp. of baking powder. I made the donuts this weekend for my granddaughter to take back to college. She thought they were great. Thanks again for your response and help.

    1. I used quinoa flour instead of the oat flour and regular sugar and they turned out great! The glaze was just liquid and didn’t turn out though